Lasagne alla Bolognese

by Leo Hartmann

16 servings

Ragù alla Bolognese

• 10.5 ozpancetta
• 3.5 ozcarrot
• 3.5 ozcelery
• 3.5 ozyellow onion
• 2 tbspextra virgin olive oil
• 1.32 lbcoarsely ground beef
• 7 ozred wine
• 1.32 lbtomato passata
• hot vegetable broth, as needed
• fine salt
• black pepper

Spinach Egg Pasta

• 1.1 lbfresh spinach
• 7 ozsqueezed spinach purée
• 4 ¼ cupsremilled durum wheat semolina (semola rimacinata)
• 2 ⅓ cups00 flour
• 4eggs
• 6egg yolks

Béchamel

• 8 ½ cupswhole milk
• 5 ozbutter
• 1 ⅛ cups00 flour
• fine salt, a pinch
• nutmeg

Assembly and Baking

• 1.19 lbParmigiano Reggiano
• butter, for the dish and for dotting